DELICIOUS VEAL

3/4 lb veal medallions sliced, 1/8 inch thick
1/2 lb mushrooms, quartered
4 tbsp butter, divided use
1 tbsp sliced green onion
1/2 tsp salt
1 tbsp chopped parsley
Dash seasoned salt
1/4 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 cup sour cream

Wash mushrooms and quarter.

In large skillet, melt 2 tbsp butter. Saute mushrooms over medium heat.

Add green onion, salt and chopped parsley. Cook about 7 minutes. Remove and place in bowl.

Place veal medallions on waxed paper. Sprinkle both sides with seasoned salt and black pepper.

In same skillet, brown the medallions quickly on both sides in remaining 2 tbsp butter over medium high heat.

Lower heat. Add nutmeg and sour cream. Return mushrooms to skillet. Cover. Cook over very low heat 30 minutes longer. Serve with mashed potatoes.